Rigatoni with sausage and fennel from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 114) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • angela_gnbj4y on April 02, 2026

    It’s a good recipe. Not overly inspiring.

  • holly_6rdxil on March 31, 2026

    I was hesitant about the fennel but this is fantastic. I’m already looking forward to making this again. It lives up to the hype!

  • rachel_q1lg6q on March 19, 2026

    So delicious! I used all half and half and it was plenty rich.

  • Lepa on March 06, 2026

    This is rich and delicious and my family absolutely demolished it.

  • JennyCampisi on February 17, 2026

    So much flavor! Added fennel pollen to be even more extra!

  • adellel on January 25, 2026

    I made this exactly as directed, and it was perfect! I was worried about fennel, but it adds a wonderful flavor!

  • Rinshin on October 17, 2025

    I made a half recipe, which was enough for four servings with a side of Caesar avocado salad. Reading notes, I substituted whole milk for half-and-half to reduce the richness and added a handful of arugula for color. Next time, I think I’ll try using a little more cream and less milk. The arugula didn’t add much flavor—it was mainly for color and nutrition. Very good pasta.

  • Skamper on February 15, 2024

    Delicious and decadent. I made a half batch with Turkey sausage and banza rigatoni. Used heavy cream, but 1% milk instead of half and half.

  • stef on November 23, 2023

    I agree that this is very rich. Would use half and half and milk next time. I also added a dash of Pernod which enhanced the fennel flavour. A nice way to use sausage. Family really liked it.

  • snoozermoose on December 14, 2021

    This is absolutely delicious but very rich and decadent. Think small plate of pasta at a fancy Italian restaurant, and that's an appropriate portion size. I only used 1 lb of Italian sausage and thought it was plenty. This is my favorite recipe from this cookbook so far.

  • anya_sf on January 26, 2019

    I made 2/3 recipe for 3 people (there was a bit left over), but used a whole fennel bulb. Definitely cook the pasta al dente and let it cook the last 5 minutes in the sauce. Very rich and creamy. Quite good, but next time I might add some greens to cut the richness.

  • srhmkllr on January 15, 2018

    Decreased the amount of sausage to 1 lb. Can substitute 1 cup half-and-half for the heavy cream and 2/3 cup milk for the half-and-half.

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